St. Landry democrat. (Opelousas, La.) 1878-1894, 1887-03-26
CHEDDAR CHEESE.
t.: Proper Way of Making This Popular
and Sala1,Ie Dairy Product.

IL Proper Way of Making fhts Popular
and SalabIe Dairy Product.
We give below the mode of making
<heddar cheese. one of the most selling
in the market. The mornings and
evenings milk are together brought to
a temperature of about so deg. Fair.
If the night has been warm, a temper
ature of 7S deg. will give as great ef-
fectiyeness to Il given quantity of rem
net as one of 81 deg. or 81 deg. would
give if the milk had been at a lower
temperature for some hours of a cold
night The evenings milk, having
been placed in shallow vessels during
the night TO cool, and having been stir
red at intervals during the evening, is
skinned in the morning. and the
cream. with portion of the milk, is
heated up to 700 deg. by floating it in
tin vessels on the boiler The whole
of it is then poured through proper
sieve into the tub-into which the
mornings milk is being also strained
as it arrives-so as to raise the whole,
as we have stated, to from 7S deg. TO
80 deg. Fahr
The rennet. made from two or three
dozen wells. i'll as many quarts OF salt
water, and allowed to stand three
weeks, is added half pint to 100 gal
lons-and the curd should set in about
all hour. The small wells (renncts) Of
calves which are killed at week old,
are preferred. and they should be
eighteen months old before use. The
curd is slowly cut with single long
blade, to and fro, through its depth, in
lines forming a four-inch mesh upon
the surface, and the whole mass is
gently turned over from the bottom
with skimming dish and the hand.
The whole is then again worked
throughout with Il shovel breaker
"A four-fngercd paddle. with wires
across the fingers = great care
being taken TO do it gently, so that the
whey shall not become too white. The
curd is thus broken up into pieces not
much larger than peas, and at least
half an hour is taken in the process.
Hot water is then let into the space
around and below the cheese tub, and
the whole is raised to 100 deg. Fair.
and this. too. very gradually. so as to
raise the whole by degrees, not heating
any portion to excess. This may take
half an hour. The hot water is then
drawn off and the curd is stirred by the
hand and Swimming dish for another
half hour in the midst of it's hot
whey, being at length reduced to a
mass Of separate bits the size of small
peas.
The whey, after settling for half an
hour, is then removed-ladled, sy-
phoned. OF drawn-to it's vat, where it
stands about six inches deep, and is
skinned next day, yielding a butter
which should not exceed in quantity
six to eight ounces per cow per week.
The curd stands half an hour after the
whey is drawn of, and it is often then
cut into four or five pieces and turned
uvc.' and left for half an hour, after
" ,;ch it is again cut and left for
q tter of an hour. After this, it should
IT, in the slightest degree acid to the
ste. If allowed to become too acid,
J will not press into solid. well-shaped
c.leese, but it will be apt to sink abroad
m.sshapen. 1t is now torn into
pieces by hand. and left, to cool; and
thereafter it is packed in successive
thin layers in the vat--a cylindrical
or wooden vessel twelve inches or
more wide and twelve inches deep
whence, after being pressed for half an
hour, it is taken out and broken up by
land, and allowed again to cool.
zen, when cool. and sour, and dry,
:aal tough enough Gall this, of course,
7" ag left to the judgment of the
y .ser, it is ground up in the curd
b |. two pounds of salt being added
L. LOO pounds of curd, and the whole is
2, allowed to cool. and, as soon as cold,
i is put in the vat and taken to the
press.
The pressure ON the cheese may be
] 600 to 1900 pounds. The cloth is
changed next morning. A cheese
cloth coating is laced on it the second
day, and on the third day the cheese
may be taken from the press, placed in
the cheese-room. bandaged, and turned
daily, and afterwards less frequently.
The cheese-room should be kept at
nearly IS degrees Fair. The cheese
will not be ready for sale for three
months; that is, it will not be in prime
condition for eating. Field and
StocknaGss.
Woodticks on Horses.